June 14, 2011

Blackberry Mojitos

I figured out that I can celebrate local foods more effectively by not posting so many recipes, just simply mentioning how we use local produce in our meals, kinda like this gal does.  Often enjoying local produce is as simple as picking lettuce and herbs from the garden and dressing them with with a simple vinagrette.

But today, well, here is a recipe:

Blackberry Mojitos
adapted loosely from Annie's Eats' Blackberry Thyme Margaritas

To make the blackberry purée: 
In a food processor, purée one heaping cup of blackberries with 4 mint leaves.  Then press the mixture through a fine mesh sieve to extract the juice.  Discard the solids.  Stir in 2 heaping tablespoons sugar.  This is truly a pain, so do it this way once. If you like this recipe, next time quadruple the purée ingredients and bust out your food mill.  Extra blackberry purée can be stored in the fridge for at least one week or frozen in ice cube trays and stored in the freezer for a couple months.

To make the mojito:
In a tall glass mix 1 tablespoon sugar with 1.5 ounces of rum.  Add 3 tablespoons blackberry purée and the juice of half of a lime. Stir to combine and top with 4 ounces of club soda.  Stir gently and finish with plenty of ice.

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